A simple pea purée is a healthy change from rich side dishes during the holidays.
A streamlined recipe for a Tuscan kale gratin, re-designed to serve two people.
Roasting Brussels sprouts turns them into a crisp and nutty side dish for your Thanksgiving celebration.
A spicy slaw featuring jicama, inspired by a dish I tasted in Santa Fe, New Mexico.
A warm weather twist on traditional succotash, made lighter using edamame, or soybeans, as a salad.
Steve of “Oui, Chef” was kind enough to allow me to feature his recipe for creamed kale in today’s post.
A simple salad using organic rainbow kale with ricotta salata providing a salty “edge”.
These days I have begun flirting with rainbow chard and cannot get enough of the stuff…